Strawberry yoghurt mini muffins as little gap-fillers; for in-between meals or to pack.
Ingredients:
1 3/4 cups all-purpose flour
3/4 cup brown sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 cup Fair Cape Dairies’ double cream strawberry yoghurt
1 egg
6 tbs butter, melted and cooled
Glaze
1/3 cup icing sugar
1/2 tsp vanilla extract
1 to 3 tsp Fair Cape Dairies’ full cream milk
Drop of pink/red food colouring (optional)
A few drops of rosewater flavouring (optional)
Method:
Pre-heat oven to 200C. Line a muffin pan with paper liners or use a non-stick silicone muffin pan.
In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended. In another bowl, whisk the yoghurt, egg, and melted butter until smooth. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. Stir in the strawberries.
Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out clean, about 15 - 20 minutes. Transfer to a wire rack and cool completely.
To make the glaze, whisk icing sugar with vanilla and 1 tsp of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle glaze on top of cooled muffins then wait 5 to 10 minutes for it to set.
Tips:
• You can add red/pink food colouring to the glaze, as well as a few drops of rosewater flavouring for extra prettiness!
• If you make mini muffins, adjust your baking time slightly to 15 minutes.
• Store in an airtight container.
Enjoy the day baking with your family!!
